National Masala Paya is a rich, spicy, and flavorful dish made from goat or lamb trotters (paya), slow-cooked with a blend of aromatic spices. It is a popular dish in South Asian cuisine, particularly in India, Pakistan, and Bangladesh, where it is often enjoyed as a hearty breakfast or special occasion meal.

Key Features of National Masala Paya:

Main Ingredient:

Paya (trotters) – Goat or lamb feet are used, which contain collagen that breaks down into a thick, gelatinous broth when slow-cooked.

Spices & Flavorings:

A robust mix of ginger, garlic, onions, green chilies, and whole spices (cinnamon, cardamom, cloves, black pepper, bay leaves).

Ground spices like turmeric, red chili powder, coriander, and cumin enhance the depth of flavor.

Some versions include garam masala for extra warmth.

Cooking Method:

The trotters are slow-cooked for several hours until the meat is tender and falls off the bone, and the broth becomes thick and gelatinous.

Traditionally prepared in a handi (clay pot) or heavy-bottomed pot for even heat distribution.

Texture & Taste:

Rich, sticky, and slightly spicy with a deep umami flavor from the bone marrow.

The gravy is thick and luxurious, perfect for dipping naan or pairing with khamiri roti or steamed rice.

Serving Style:

Garnished with fresh coriander, ginger slices, and lemon wedges.

Often served with naan, kulcha, or tandoori roti.

Some enjoy it with a side of sliced onions and green chutney.